Black Bean Chili
Yields servings
Mains
This is a meatless chili that's terrific on its own, served with cheese, avocado, onions and salsa. Or make a burrito with this chili. If you like, sauté some island raised ground beef and add it to the pot!
- 2 tablespoons olive oil
- 3 onions, chopped
- 8 cloves garlic, chopped
- 1 pound black beans, cooked
- 4 tomatoes, coarsely chopped
- 4 fresh Serrano chili peppers, chopped
- 3 bay leaves
- 2 tablespoons fresh oregano
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 tablespoon chili powder (or more)
- 4 teaspoons kosher salt
- 1 sweet red pepper, diced
- 1 sweet yellow pepper, diced
- 1 cup chopped cilantro
- Heat a large saucepan or Dutch oven over medium high heat. When it is hot, add the olive oil. Add the onions and garlic and sauté for about 10 minutes, until onions are translucent and lightly browned.
- Add the cooked beans, tomatoes, chilis, bay leaves, oregano, cumin, paprika, chili powder and salt. Add a cup of the bean cooking liquid or water. Bring the mixture to a boil, lower the heat, cover and simmer for 30 minutes.
- Add the red and yellow pepper and continue to cook for 15 minutes. Just before serving, add the cilantro.
Notes
Serving suggestion: Serve this chili on top of rice; top with chopped sweet onion, grated cheese, diced avocado or guacamole, fresh tomato salsa and chopped chili peppers.
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Easy dishes to make on Sunday with ideas for using leftovers on busy weeknights
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